Roasted sausage and pepper supper
“This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe - my family loves leek and sage.”
Serves 4-6 2tbsp olive oil 2 large onions, sliced lengthways into
wedges 2 red peppers, deseeded and cut into
large dice 2 garlic cloves, chopped 1 tbsp chopped thyme leaves 500g baby new potatoes, unpeeled
and halved 12 sausages, pricked with a fork 200ml white wine Salt and freshly ground black pepper
Preheat the oven to 220C/200C fan/Gas 7.
Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
Roast for about 30-35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes, or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.